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Savoury Eggplant Skillet Cake

Savoury Eggplant Skillet Cake

This savoury eggplant skillet cake with herbed tomato and pepper topping is meant to bring a sense of quiet satisfaction to your kitchen, showing you how a few careful steps can turn a humble vegetable into the centrepiece of a meal. As you grate, salt, squeeze and season the eggplant, you begin to understand how texture and moisture control shape the final result, and this knowledge builds your confidence for future dishes. The gentle frying and simmering of the tomato mixture fill the room with a warm, inviting aroma, making the cooking process feel as rewarding as the eating. 
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Ingredients

Eggplant Batter

  • 600–700 g eggplant, grated and salted
  • 5 g salt for salting the eggplant
  • 2 eggs
  • 1 g ground black pepper
  • 2 g dried basil
  • 2 g dried oregano
  • 30 g all‑purpose flour
  • 20–30 ml olive oil for frying the cakes

Tomato Mixture

  • 100–120 g onion
  • 6–8 g garlic
  • 150 g bell pepper
  • 300–350 g tomatoes
  • 15 ml olive oil for sautéing the vegetables
  • 3–4 g salt
  • 1 g black pepper
  • 4 g sugar
  • 2 g dried oregano
  • 2 g dried basil

Instructions
 

  • Grate the eggplant, mix with 5 g salt and leave for 10 minutes, then squeeze out as much liquid as possible.
  • Chop the onion and fry it in 15 ml olive oil for 2–3 minutes until translucent.
  • Add chopped garlic and bell pepper and cook for another 3–4 minutes until the pepper begins to soften.
  • Add chopped tomatoes, 3–4 g salt, 1 g black pepper, 4 g sugar, 2 g dried oregano and 2 g dried basil, then cook for 5–7 minutes until the mixture thickens.
  • In a bowl, mix the drained eggplant with 2 eggs, 1 g black pepper, 2 g dried basil, 2 g dried oregano and 30 g flour until a cohesive batter forms.
  • Heat 20–30 ml olive oil in a non‑stick pan over medium‑low heat.
  • Add half of the eggplant batter to the pan, spread evenly, cover and cook over low heat for about 10 minutes until the underside is golden and set
  • Flip the cake carefully using a large plate and cook the second side for another 8–10 minutes, then remove and keep warm.
  • Repeat the process with the remaining batter to make a second cake.
  • Slice the cakes and serve warm with the tomato and vegetable mixture spooned over the top.

Notes

Savoury eggplant skillet cake is one of those dishes that looks impressive on the table yet is built from very simple, honest ingredients, making it perfect for someone who is still learning to cook but wants results that feel restaurant‑worthy. Here, grated eggplant is transformed into a tender, sliceable savoury cake, gently seasoned with dried basil, oregano and black pepper, then bound with eggs and a little flour so it holds together beautifully in the pan. The salting and draining step removes excess moisture and any harsh notes, allowing the eggplant to become soft and delicate rather than watery or bland. Alongside the skillet cake, you prepare a bright tomato and vegetable mixture with onion, garlic, bell pepper and ripe tomatoes, simmered until thick and fragrant so it can be spooned generously over each slice. The combination of the golden eggplant cake and the colourful tomato topping creates a plate that feels balanced, with comforting richness from the eggs and olive oil and freshness from the vegetables and herbs. 

Nutrition

Serving: 220gCalories: 320kcalCarbohydrates: 20gProtein: 11gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 520mgPotassium: 680mgFiber: 6gSugar: 10gVitamin A: 2100IUVitamin C: 38mgCalcium: 80mgIron: 2.3mg